# data[].attributes.body
An uncomfortable or painful physical sensation caused by insufficient consumption of dietary energy. The term hunger can be synonymous with chronic undernourishment and is measured by the PoU.
It can become chronic

# data[].attributes.body
Protein-Energy malunutrition

Iodine deficiency

Vitamin A deficiency

Iron deficiency Anemia

Other macronutrients

Overweight and obesity

# data[].attributes.body
World Food Programme (WFP)

Address the current humanitarian needs

Support and join global and regional initiatives

Ensure trade is open

Invest in strategic development solutions

Commit to political solutions

# data[].attributes.body
Nutrition indicators

Low birth weight

Exclusive breastfeeding

Stunting

Wasting

Overweight

Anaemia

Obesity

# data[].attributes.body
Definition: (1) Limited or uncertain availability of nutritionally adequate and safe foods or (2) limited or uncertain ability to acquire acceptable foods in socially acceptable ways.

food insecure households fall into 2 categories:

1. Low food security: households with low food security are able to avoid major disruptions by reducing the kinds of food they eat

2. Very low food security (formerly called food insecurity with hunger) households with very low food security have one or more members of the household reduce the amount of food they eat: normal eating patterns are disrupted.

how is food insecurity measured?
Core food security module (18 questions) carries by USDA

# data[].attributes.headline
Interrelation between food security and sustainability 

# data[].attributes.subject
Interrelation between food security and sustainability 

# data[].attributes.body
There are 17 sustainable development goals (SDG’s)
1. Environmental aspects at regional level (SDGs 7,13,14 and 15)

2. Availability aspect at national level (SDG’s 9 and 11)

- Creating better understanding and implementation of sustainable food production strategies based on interdisciplinary cooperation

3. Accessibility aspect at household level (SDG’s 1,4,5,8 and 10)

Developing and comparing scenarios for equitable access to safe and nutritious food though integrated adaptive value chains

4. Utilization aspect at individual level (SDG’s 2,3, and 6)

Fostering the consumption of affordable, accessible and nutritious foods, and strategies for support healthy food choices by different population groups

SDG’s 12,16, and 17 are necessary for the overall functioning of the whole sustainable food system

# data[].attributes.body
Poverty

low-income households spend 70% of their income on food

low-income households can only afford staple foods with lower nutritional value

Population Growth

Urbanization

# data[].attributes.body
AIDS

COVID-19

it affects all 4 pillars of food security

Export restrictions

Loss of income

Lower production level

It depends on the country ( lower or higher income countries)

machines vs labour intensive work

# data[].attributes.body
War

The Ukraine war

Displacement of people

Conflict and instability put the country in reverse

Refugees

Sanctions

# data[].attributes.headline
Position of all SDG’s within the framework of food security 

# data[].attributes.subject
Position of all SDG’s within the framework of food security 

# data[].attributes.headline
Environmental Degradation/Natural Disasters  

# data[].attributes.subject
Environmental Degradation/Natural Disasters  

# data[].attributes.body
E.g. The locust crisis

Droughts

Floods

Soil salinity

# data[].attributes.body
1.  Make food systems sustainable along the entire food chain – from production to consumption, protecting resources such as soil, air and water in the light of climate change challenges – and reduce food losses and waste (SDGs 7, 12, 13, 14 and 15)

2. Strengthen the current agricultural basis, recognize its vital importance in providing local food and strive to align it towards the best practices in sustainable agriculture (SDGs 13, 14 and 15)
3. Protect the fundamental human right of all residents to sustainable, healthful, nutritious and adequate food. A well-fed nation is a healthy nation is a sustainable, productive nation. This means ensuring food security and nutrition for all (‘no-one goes to bed hungry’) at present and in the future (SDGs 1, 2, 3, 5, 6, 12, 16 and 17)
4.  Make a nation’s food of high nutritional value with a nationwide programme for enriching and monitoring nutrient values of the food supply through a national data base monitor, making sure it is safe, free of pathogens and environmentally friendly (SDGs 9, 10 and 12)
5. Direct the food industry, through legislation, to produce healthy, nutritious (minimally processed) foods in a sustainable manner with less sugars, salt and additives that may adversely affect health. Production and marketing must be honest and transparent. Institute legible, intelligible food labelling. Restrict the marketing of junk food and sweet beverages especially to children.
6. Train nutritionist staff to educate the children in our schools (from kindergarten onwards) how to lead a healthy, sustainable lifestyle that includes good nutrition (Mediterranean diet pattern, cooking skills, eating behaviour, sustainability, growing vegetables, fruits and herbs) and regular physical activity (SDGs 3 and 4)
7. Promote access of healthy, sustainable foods in restaurants, work-place cafeterias, vending machines, medical facilities (including hospitals), sports arenas, public spaces, schools and day-care centres. Remove junk food chains from hospitals, health clinics and educational places like schools and academia (SDGs 4, 5, 8, 10 and 11)
8.  Remember that eating is not a list of do’s and don’ts but should be a pleasurable and tasty experience. Meal times are important opportunities for socializing and building relationships. Traditional and cultural preferences in food choices should be respected
(SDGs 4, 5 and 10)

# data[].attributes.body
a) 2.1 by 2030 end hunger and ensure access by all people, in particular the poor
and people in vulnerable situations including infants, to safe, nutritious and
sufficient food all year round
b) 2.2 by 2030 end all forms of malnutrition, including achieving by 2025 the
internationally agreed targets on stunting and wasting in children under five years
of age, and address the nutritional needs of adolescent girls, pregnant and lactating
women, and older persons
c) 2.3 by 2030 double the agricultural productivity and the incomes of small-scale
food producers, particularly women, indigenous peoples, family farmers, pastoralists and fishers, including through secure and equal access to land, other
productive resources and inputs, knowledge, financial services, markets, and
opportunities for value addition and non-farm employment
d) 2.4 by 2030 ensure sustainable food production systems and implement
resilient agricultural practices that increase productivity and production, that
help maintain ecosystems, that strengthen capacity for adaptation to climate
change, extreme weather, drought, flooding and other disasters, and that
progressively improve land and soil quality
e) 2.5 by 2020 maintain genetic diversity of seeds, cultivated plants, farmed and
domesticated animals and their related wild species, including through soundly
managed and diversified seed and plant banks at national, regional and
international levels, and ensure access to and fair and equitable sharing of benefits
arising from the utilization of genetic resources and associated traditional
knowledge as internationally agreed

# data[].attributes.body
A food system refers to the complex web of activities, actors, and resources involved in producing, processing, distributing, and consuming food. It includes all aspects of the food supply chain, from agricultural production to food retail and consumption.

A food system is composed of various actors, including farmers, food processors, wholesalers, retailers, consumers, and policymakers, among others. The system also involves natural resources, such as land, water, and biodiversity, as well as infrastructure, technology, and knowledge.

Food systems can be local, regional, national, or global in scale, and can vary widely in terms of their organization, governance, and sustainability. They can have significant social, economic, and environmental impacts, both positive and negative, on communities and ecosystems.

# data[].attributes.body
1. By 2030, end hunger and ensure access by all people to safe, nutritious and sufficient food all year round

2. By 2030, end all forms of malnutrition

3. By 2030, double the agricultural productivity and incomes of small-scale food producers

4. By 2030, ensure sustainable food production systems

5. By 2020, maintain the genetic diversity of seeds, cultivated plants and farmed and animals

# data[].attributes.body
Definition: Access to enough food for an active, healthy life, including (1) the ready availability of nutritionally adequate and safe foods and (2) an assured ability to acquire acceptable foods in socially acceptable ways.

4 pillars for food security:

1. Availability (is the supply of food adequate?)

2. Access (can people obtain the food they need?)

3. Utilization (do people have enough intake of nutrients?)

4. Stability (can people access food at all times?)

5. Agency

6. Sustainability

# data[].attributes.body
Projections are that nearly 670 million people will still be facing hunger in 2030 – 8 per cent of the world population, which is the same as in 2015 when the 2030 Agenda was launched.

After increasing sharply in 2020, the global prevalence of moderate or severe food insecurity remained mostly unchanged in 2021, but severe food insecurity rose higher, reflecting a deteriorating situation for people already facing serious hardships. Around 2.3 billion people in the world were moderately or severely food insecure in 2021, and 11.7 per cent of the global population faced food insecurity at severe levels.

Children in rural settings and poorer households, whose mothers received no formal education, were more vulnerable to stunting and wasting. Children in urban areas and wealthier households were at higher risk of being overweight.

In 2021, 31.9 percent of women in the world were moderately or severely food insecure compared to 27.6 percent of men

In 2021, an estimated 29.3 per cent of the global population – 2.3 billion people – were moderately or severely food insecure, and 11.7 per cent (923.7 million people) faced severe food insecurity.

# data[].attributes.body
SDG Target 2.1 challenges the world to go beyond ending hunger by ensuring access for all to safe, nutritious and sufficient food all year round.

SDG Indicator 2.1.2 – the prevalence of moderate or severe food insecurity in the population, based on the Food Insecurity Experience Scale – is used to monitor progress towards the ambitious goal of ensuring access to adequate food for all.

affordability of a healthy diet measures the average cost of the diet relative to income; therefore, changes over time can be the result of changes in the cost of the diet, people’s income, or both.